Return to Content

Scallops Scampi with Lemon Rice

Scallops Scampi with Lemon Rice
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 5-6.

Don't skimp on the garlic for it's important to the balance of flavors and is not at all overwhelming. --Larchwood Inn, Wakefield, Rhode Island

Ingredients:

  • 1 cup rice
  • 1-1/2 cups water
  • Juice and grated peel of 1 lemon
  • 1/2 teaspoon salt
  • 1 tablespoon salad oil
  • 1-1/2 pounds bay scallops, or cut-up sea scallops
  • 1/4 pound butter
  • 4 cloves garlic, crushed
  • Lemon wedges for garnish
  • Fresh parsley

Instructions:

Cook rice in water, lemon juice, salt, and oil. When liquid is absorbed, remove rice from heat and add grated lemon peel. Hold the rice in a warm dish until scallops are done.

Sauté scallops in butter with garlic until tender. Remove garlic and pour scallops and butter over cooked lemon rice. Serve with garnish of lemon wedges and sprigs of fresh parsley.
Updated Tuesday, September 23rd, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.